Bad news folks. I am going to start working full-time again tomorrow. Will I find time to bake for y'all? But of course. Will I be rolling out cake balls and washing them down with sangria everyday? Not so much. While I adjust to life as a working woman once more, I need your help. Have an idea for a blog? Shoot it on over and we can discuss how you can post a guest blog of your very own.
Annie get our your pie pans, I'm sure you can do better :)
While I admire so many celebrity chefs, and while my first love will always be Alice Waters (Fanny at Chez Panisse was the best birthday present I have ever gotten) and my second favorite is former White House Pastry Chef Ann Amernick and my third Paula Deen and my fourth Warren Brown and how could I forget Mark Bittman (ok so I crush a lot) Ina is my true idol.
Did you know that the Barefoot Contessa has her pilot's license, was a White House nuclear policy analyst and used to flip homes in my favorite neighborhoods in DC (Kalorama and Dupont)? Like me she's a Jewish Democrat who loves to entertain and has a home in East Hampton and several cookbooks under her belt. Ok so maybe only half of that is true but I can dream (just like Liz does on 30 Rock).
Liz Lemon: I'm like that woman on the Food Network whose husband only comes home on the weekends, and spends the rest of the time eating and drinking with her gay friends. Jack Donaghy: Her name is Barefoot Contessa, Lemon, and you will never be like her, starting with the 'barefoot' part.
I love watching Ina as she cooks for her fabulous friends and her adorable husband Jeffery with her collar popped. But most of all, I love the Contessa because her recipes are always winners. So when Ina told me how to make rugelach, I was all ears. Pour some sugar on me, I can't get enough.
I gotta go now, Jeffery just pulled into the driveway (and by Jeffery I mean my awesome cousin Emily and by driveway I mean the DC2NY bus).
3/4 cup raisins (I used Trader Joe's Golden Berry Blend)
1/2 cup chocolate chips (obviously optional but I am in shock that Ina didn't include this)
1 cup walnuts, finely chopped
1/2 cup apricot (or raspberry, I did 2 dozen of each) preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins (or whatever you are using), chocolate chips, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. This is a great time to get out that pizza cutter you bought and never use. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper (or of course a Silpat). Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Come on admit it. At one time or another in your life you have found yourself faced with the prospect of eating a grocery store sheet cake and saying yes. Be it at an office party/kindergarten graduation/best friend's cousin's bat mitzvah reception, you saw it in the corner of the room awaiting it's pomp and circumstance and then quick demise. Your thighs say no, but your eyes say yes. Then finally the moment of truth. The songs have been sung, the cake has been cut, plates are being passed. You pass up the first plate ("oh no, that's way too big"), you even pass up the second. But then the third piece you're responsible for taking or passing, it's just perfect. Somehow against all odds, it seems that every single flower that was on that ginormous cake is now nestled on your plate. Fate has intervened. There is no way you can pass this little piece of perfection. You dig in.
For me, it's all about the frosting in this scenario. The cake is inevitably a disappointment so you've set the bar for that low, but the frosting, you always hope that it can carry the team. Heaven forbid that if your beloved frosting has that tell-tale taste of food coloring and playdough which so often mars a beautiful grocery store creation. There is only one way to salvage this situation. Throw the cake away? You are sadly mistake my friend. The obvious answer is to think back to what your 7 year-old self would do. She would take the back of her fork and squish the cake and frosting together until there was a disgusting looking paste and then enjoy the fruits of her labor. This my friends is not doubt the way that the cake ball was born.
Whip up a cake today and prove me wrong that this isn't the best way to eat a sheet cake. Kudos to Scho for introducing this concept to me via her friends at Bakerella.
Today I was in the mood for Red Velvet Cake Balls, but I have also made delicious cake balls using the Red Wine Cupcakes with Cream Cheese Frosting recipe from the lovely ladies at We are Not Martha. The tartness of the red wine was a fantastic complement to the sweet duo of frosting and chocolate shell.
You're going to judge me, but I can take it. While I have made many a sheet cake from scratch, there are times (you can count them on one hand) where I have used a boxed cake mix. This my friends was one of those times. I like to think I make up for my transgression by making my own frosting.
Cake Balls!
Directions for the easiest recipe you have ever attempted. Seriously, cake + frosting = cake balls!
1) Using your favorite cake recipe (or least hated cake mix), bake a 13x9 sheet cake and let cool COMPLETELY. I made red velvet.
2) Whip up a batch of your favorite frosting (or buy a tub on aisle 7). The best pairing for red velvet is most certainly cream cheese frosting and lucky for you that is the easiest frosting to make from scratch.
Cream Cheese Frosting
- 16 ounces cream cheese (obvi I use 1/3 less fat)
- 1 stick (1/2 cup) unsalted butter at room temperature
- 4 cups powdered sugar
- 4 teaspoons vanilla your aunt smuggled back from Mexico (or whatever you find on aisle 7)
Cream together cream cheese and butter using an electric hand mixer (or a standing mixer if you have it). On medium speed mix in powdered sugar one cup at a time until thoroughly combined. Add vanilla one teaspoon at a time until thoroughly combined. When your frosting looks perfect (don't get lazy and leave any lumps, you will regret it), cover and put in fridge to chill until you are ready to start ballin'.
3) When your cake is totally cool and not a moment sooner, get out a knife and rip that sucker up into a large mixing bowl. Seriously, you want it to look like this.
4) Mix frosting into bowl of cake crumbs using a good spatula, combining well.
5) Let mixture chill in fridge for at least 30 minutes-1 hour (or longer if need be).
6) Using cookie dough scoop or melon baller to measure roll little your cake balls into semi-precious little lumps and drop onto wax covered cookie sheet. Repeat 75 times (yes this recipe makes 75 cake balls).
7) Let cake balls chill in freezer until you are ready to dip in chocolate.
8) To cover cake balls in chocolate, melt semi-sweet chocolate chips one cup a time in microwave for approximately 1-2 minutes depending on microwave, stir until completely melted.
9) Using two spoons roll cake ball around one at a time in the melted chocolate until it's completely covered in a thin layer of chocolate. Return cake ball to wax lined baking sheet. Repeat 75 times. Sprinkle with sprinkles if desired.
10) You can chill cake balls in the fridge or the freezer depending on your preference. The last time I made them my friends stashed them in the freezer early in the party and shared them as a treat with people they liked (secrets, secrets are no fun).
Serve chilled, frozen or at room temperature.
Scho's beautiful Fourth of July cake balls from last year, my cake-spiration
For reasons that are not entirely clear to me, I have always been obsessed with Donny and Marie's classic "Little Bit Country/Little Bit Rock and Roll."
Maybe it's that I identify with the duality of the song (after all I am a Gemini). Having been raised a dual citizen of sorts, conveniently enough smack dab in the middle in Washington, DC, a city which itself often gets characterized as in a perpetual identity crisis. With one parent from Texas and the other a dyed in the wool Yankee (but luckily not a Yankee's fan) I have always had the best of both worlds. I got an appreciation for Bruce Springsteen and summers in the freezing Atlantic Ocean as well as a knack for knowing good Tex-Mex and a love of Governor Ann Richards.
While my mother was horrified by my preference for sugar in my grits (instead of the requisite salt, pepper and even hot sauce) my father was, actually who am I kidding, apart from rooting for the Red Sox my father has pretended he's from Texas since 1976, but I digress. And then I digress further.
I have always found the North/South divide most interesting when it comes to corn bread. I don't like gritty corn bread. A black iron skillet? Only if you've got a little sugar and certainly some butter in there. If I'm being really honest with myself, I most adore the corn bread at Whole Foods. Sweet, moist and consistent. But I know it's not true to form.
That why I love this recipe so much, it's got spice, real corn meal, CHEESE, and it's still a little bit sweet. I kicked Ina up a notch (double Food Network pun!) adding a can of creamed corn but you don't really need it I guess. If this cornbread can make me forget the cake they sell at Whole Foods, then it will make anyone a true believer. Also if you don't own this cookbook you should, it's awesome.
Jalapeno Cheddar Cornbread Adapted from Barefoot Contessa at Home
Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
1 (14.75 ounce) can creamed corn
Directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions, jalapenos, and creamed corn and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Making a new challah recipe every (or almost every) week can be daunting.
I've learned a lot about the science of proofing yeast and some general rules about working with dough, but there is something especially daunting about starting from scratch (ha!) with a new recipe each week. I do on occasion go back to recipes I've made before, (I think we all recall my obsession with dairy challah made with buttah aka Paula Challah). I'm guessing I'd lose my audience though if every Friday you found a blog about the my latest favorite video from YouTube and Ben's rants about the DMV. So onward and upwards with a new recipe, this one from our buddies at Zabars, which needless to say is one of my fav New York spots.
This challah recipe has a lot going for it. 1) It was easy enough to make. 2) Needed only 2 hours and 45 minutes to rise. 3) Stole my heart when it called for 2 packages of yeast for one loaf (the yeastier the tastier). 4 & 5) Has enough sugar in it to please Zach Lainer and raisins to boot which would make my brother very happy were he not en route to Louisville for the weekend (which reminds me happy graduation Leah!).
But bake up nice and perfect? Not so much. I'm going to take part of the blame for this since it was my first attempt at a round challah. But just like Beauty dug deep and found love for the Beast, I found love for this challah. Watch this sucker closely though, you will almost certainly need to tent it with aluminum foil to keep it from browning too much.
Next time I am going to make sure my dough is less sticky and throw some more flour on while kneading as well as oil my hands well before rolling out the dough. I was left with an enormous loaf which is probably about the same size as my friend Kellie's perfect baby boy born this morning (but far less attractive).
Bradley Alexander Susterka! 7lb 6oz. 20 inches. Born May 13 at 5:01am.
Ingredients: 2 packages dry yeast 2/3 Cup Warm Water (110 degrees) 5 Egg Yolks – Lightly Beaten 3 Whole Eggs – Lightly Beaten 7 Tablespoons Corn Oil ½ Cup Sugar 2 Teaspoons Salt 4 ½ Cups Flour 1 Cup Raisins (Optional) 1 Egg Yolk – Beaten Poppy Seeds (optional)
Preparation:
1. In cup or small bowl dissolve Yeast in the warm water with approx 1 tablespoon of sugar. After just a few minutes the yeast should begin to "bloom". It will become foamy and it will give off a sweet smell. If your yeast is not fresh this will not happen – do not go any further – start over with fresh yeast (ATTENTION RACHEL FOX).
2. In a large bowl mix Egg Yolks, Eggs, Oil, remaining Sugar, Salt and Yeast mixture.
3. Add enough flour to form stiff but sticky dough (I obviously used a standing mixer with a dough hook attachment, worked like a charm).
4. Then turn dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed) – about 6 minutes – work in raisins as kneading.
5. Form a ball and place in a greased bowl and turn dough so all sides are greased. Cover with a clean kitchen towel and place in warm area to double in bulk – about two hours.
6. Punch down and knead briefly.
7. Roll dough into a 24” long rope. Create a spiral round loaf. (Sometimes I divide the dough into three parts, then I make three smaller ropes and braid them – then I form a circle from with the braid).
8. Place on baking sheet lined with parchment.
9. Brush loaf with beaten egg yolk, sprinkle top with poppy seeds (if desired), and allow too rise until dough doubles in size – about 45 minutes.
10. Bake until golden brown in a pre-heated 375 degree oven – 35 to 40 minutes.
I have a confession to make. I know many of you will judge me for this, but the rumors are true, I have in fact watched entire episodes of Rachael Ray. In my defense, I don't start out on any given day to watch her show. Check my DVR and you will see nary an episode. But if it's on and I'm couch-bound and she's not making something I will absolutely not make (Rollover Roast Pork Loin? I think not) I'll hear her out.
Way better than a picture of Rollover Roast Pork Loin.
One recent weekend I found myself glued to Food Network while celebrity chef after celebrity chef waxed poetic about their affinity for Mexican food, teaching viewers how to make a "Muy Bueno Feast for Your May 5 Celebration." Muy authentico? Not so much. Muy delicioso? ¡Si Señor!
I'll also admit to being lazy and Rachael called for a lot of ingredients that I did not have on hand, so here is my adapted version of her Egg Tostado-Frittata with Rainbow Tomato Salsa (aka pico de gallo).
Egg Tostado
Adapted from Rachael Ray
Ingredients
- 4 red heirloom or plum tomatoes coarsely chopped
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and finely chopped (optional)
- Handful fresh cilantro, finely chopped (optional)
- 1 cup spinach, coarsely chopped
- 1 lime, juiced
- Kosher salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely chopped (optional)
- 12 large organic eggs
- 1 tablespoon hot sauce (more or less depending on your proximity to Texas)
- Freshly ground black pepper to taste
- 3 to 4 handfuls tortilla chips (I made my own with corn tortillas)
- About 1 1/2 cups cheese (I used 1/2 cup crumbled Cotija and 1 cup shredded mozzarella)
- 1 cup shredded cooked chicken (optional)
- 1 avocado, sliced
Directions
Chop the tomatoes and place in a mixing bowl. Add the red onion, jalapenos, spinach and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven. Heat the garlic until lightly browned and aromatic, making sure not to burn.
Whisk the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 5 to 6 minutes, or until lightly golden.
Remove the eggs from the oven and spread chicken and avocado on top, stopping 1-inch from the edge all around.
Top with shredded cheese and return to the oven for 1 to 2 more minutes to melt the cheese. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the eggs. Rachael told me us she keeps the tomato water for cocktails her husband makes, stay tuned for what I do with that (Bloody Mary Monday?).
Slice and serve warm. Rachael knows me too well: "Serve extra salsa at the table."
How do you make a Good Friday, a Great Friday?? Start with a half-day at work, add a trip to two different DMV's, and end it with inventing a new drink and watching a Daria marathon on Logo!
I started the afternoon at the DMV in Southwest, and after an hour gave up all hope that I would get through the line before next Pesach.
After some consulting with REL, I made my way to the Georgetown DMV, which smells a lot better and gave me an opportunity to answer tourist questions in the Shops at Georgetown parking garage. "Excuse me? Where is the Washington Cupcake?" "Ugh, you mean Georgetown Cupcake? Walk out to M Street and walk towards the crowd of people wearing tie-dyed DC t-shirts and CIA baseball caps."
Two hours later, I escaped with new license plates in hand, but a super empty belly. Note to self: eat before going to the DMV.
I received a very nice invite from REL to come over for tuna melts on matzo. I didn't need much convincing. Two melts and 4 Daria episodes later, we began discussing Passover-friendly cocktails.
As you have been reading this last week, there are a ton of restrictions during Passover and nowhere is that more evident than with alcohol, as most liquors are made with grains that are no bueno for Pesach.
The exception being, the often derided by Jews, and loved by goyim, Manischewitz. The super sweet wine, that your cousins got wasted on at your Bar Mitzvah is a standard at any respectable Jewish home, yet often times, just for show, never for imbibing.
I recalled that at the Star & Shamrock on H Street, they do a Manischewitz-based sangria.
Off REL went in search of the right travel-able container after I put the kabosh on, "how about ziploc bags?" and "I have the perfect soup pot!". Passover miracle of miracles she came up with not only a container but a container with a top to prevent a meltdown on our way down to Dupont later this evening.
So the result is the perfect K4P cocktail for your next Seder (or Passover Pre-game):
Elijah's Cup!!!
Cut up the following into small chunks or slices and put in large bowl:
Half a pint of fresh strawberries
Half a lemon
Two Oranges
One Red Apple
One Green Apple
One Cup of grapes halved
Add to fruit 4 750(ml) bottles of Manischewitz (we used two traditional concord grape, one cherry and one medium-dry concord grape, but you can use whatever you have on hand).
Add 3 cinnamon sticks and stir.
Let marinade for 1 minute to overnight, depending on how long you have till service.
